Lemon Pepper Wings

By Laurel Perry

Updated Feb 17, 2025

These oven-baked lemon pepper wings are coated in a zesty, buttery sauce that makes me want to lick my fingers clean! They deliver the perfect crispy crunch—no frying needed. Fresh lemon zest combined with black pepper and salted butter creates a tangy, rich glaze that clings to each chicken wing. When I’m hosting a crowd or just craving a flavorful snack, these wings are always a hit!

a bunch of crispy lemon pepper wings on a white serving platter with lemon slices - 6

I absolutely love baked chicken wings and I want to make sure I have my bases covered with the best sauces and seasonings for every occasion. Lemon pepper is the perfect coating to give wings a kick of flavor! These are being added to my game day rotation ASAP.

Tips for Beginners

Pat the wings dry with paper towels before coating and baking to ensure you get that crispy exterior. Any excess moisture will create steam, which leads to soggy skin.
Make sure you don’t overcrowd the baking sheet. Place the chicken on the baking sheet in a single layer with enough room for each wing to “breathe” so they cook evenly and they all get crispy. You may have to cook in batches or on two trays.
You can use frozen wings for this recipe, just be sure to thaw them fully in the refrigerator overnight, then pat them dry before coating.

Ingredients1x2x3x

For the Wings

▢ 2 pounds chicken wingettes
▢ 2 tablespoons salted butter melted
▢ 1/3 cup flour
▢ 2 tablespoons lemon pepper seasoning
▢ 1 teaspoon garlic powder
▢ 1/2 teaspoon salt

For the Lemon Pepper Sauce

▢ 4 tablespoons salted butter melted
▢ 2 tablespoons lemon juice
▢ 1 teaspoon lemon zest
▢ ½ teaspoon pepper

Video

Instructions

Preheat the oven to 425 °F.
Line a baking sheet with foil.
Melt 2 tablespoons of the butter and set aside to cool slightly. In a small bowl, whisk the flour, lemon pepper seasoning, garlic powder, and salt. 2 tablespoons salted butter, 1/3 cup flour, 2 tablespoons lemon pepper seasoning, 1 teaspoon garlic powder, 1/2 teaspoon salt
Add the chicken wings to a large bowl. Pour over the butter and toss to coat. 2 pounds chicken wingettes
Sprinkle the flour mixture over the wings and toss until evenly coated. Arrange the wings in a single layer on the sheet pan. Bake wings for 30 minutes.
Turn wings over and bake for an additional 15 more minutes or until crispy and fully cooked.
In a large bowl, stir together the ingredients for the lemon pepper sauce. 4 tablespoons salted butter, 2 tablespoons lemon juice, 1 teaspoon lemon zest, ½ teaspoon pepper
Add the wings to the bowl and toss to coat. Transfer them to a platter, serve and enjoy!

Equipment

1 Baking Sheet

Becky’s Tips

You can use frozen wings for this recipe, just be sure to thaw them fully in the refrigerator overnight, then pat them dry before coating.
Make them in the air fryer. Check air fryer chicken wings and follow the step to cook these in the air fryer instead.
Sometimes I like to place my wings on a wire rack on top of a lined baking sheet. This allows air to circulate around the wings, ensuring even cooking and crispiness without frying.
Toss in the sauce after baking. This ensures the wings stay crispy while absorbing the rich, buttery lemon flavor.

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Lemon Pepper Wings Step by Step

Ingredients for lemon pepper wings with labels. - 7

Prep: Gather all your ingredients and preheat the oven to 425°F and use foil to line a sheet pan.

Make the Seasoning: Melt 2 tbsp of salted butter in a small bowl, then put it to the side to cool down. In another small bowl, add ⅓ cup flour, 2 tbsp lemon pepper seasoning, 1 tsp garlic powder, and ½ tsp salt. Whisk to combine.

Toss the Wings: Place 2 lbs of chicken wingettes in a large bowl and coat with 2 tbsp of melted butter. Make sure each wing is coated evenly by tossing.

raw chicken wings tossed with melted butter in a glass bowl - 10

Coat the Wings: Add the flour mixture over the butter-coated wings and keep tossing to coat evenly.

raw chicken wings tossed in flour and lemon pepper butter lined on a baking sheet covered in foil - 11

Arrange: Shake off excess coating and align the wings on the baking sheet in a single layer.

partially cooked chicken wings tossed in flour and lemon pepper butter lined on a baking sheet covered in foil - 12

Bake the Wings: Bake lemon pepper wings for 30 minutes, then flip and continue to cook for another 15 minutes. They should be fully cooked and crispy.

crispy chicken wings tossed in flour and lemon pepper butter lined on a baking sheet covered in foil - 13

Coat in the Sauce: While the wings are still hot, add them to a large bowl and pour the lemon pepper sauce on top. Toss carefully to coat each wing, then serve and enjoy!

glass bowl filled with crispy chicken wings tossed in lemon pepper sauce - 14

How to Store and Reheat

Place lemon pepper chicken wings in an airtight container and store them in the refrigerator for up to 3-4 days. Reheat in the oven for about 10-15 minutes, flipping halfway through, until heated through and crispy.

If you want to keep them longer, store the wings in a freezer-safe container or freezer bags. They can last up to 2 months frozen. Keep extra sauce separate and freeze that alongside or make on the same day.

closeup photo of a bunch of crispy lemon pepper wings - 15

Serving Suggestions

These lemon pepper wings are my go-to game-day appetizer served with a classic blue cheese or ranch dip . I love serving them alongside some other great appetizers like cheeseburger sliders , crockpot queso , and white chicken chili for a full game-day spread.

More Chicken Wing Recipes We Love!

Fried Buffalo Wings Recipe

Chicken Tikka Masala Baked Wings Recipe

honey glazed chicken wings topped with sesame seeds and cilantro in a bowl - 20

honey glazed chicken wings topped with sesame seeds and cilantro in a bowl - 21

Honey-Glazed Chicken Wings Recipe

Baked Chicken Wings

Lemon Pepper Wings

Equipment

1 Baking Sheet